How to Make Candied Citrus Peels | MyRecipes
This fruity candy is delicious on its own, but dipping the ends in melted chocolate or thinned royal frosting makes an extra-special treat.
Get the recipe:
1 pink grapefruit
2 oranges
2 lemons
3 1/2 cups sugar, divided
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How to Make Candied Orange Slices | Hungry AF
Got an orange? Are you bored with a lot of time on your hands? Make these super easy and delicious candied orange slices! Great for a last-minute holiday treat.
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INGREDIENTS
1 navel oranges
1 1/2 cups water
1 cup granulated sugar
4 oz dark chocolate
RECIPE
Thoroughly wash the orange to get rid of any waxy residue. Slice off and discard the ends, and slice the rest of the fruit into ¼” slices.
In a wide pot, heat and stir water and sugar until the sugar dissolves. Avoid stirring after this point to prevent crystallization. Bring to a gentle boil and add the orange slices.
After 15 minutes, lower the heat to medium-low. Flip over the slices and continue cooking on low for another 15-20 minutes, until the peel becomes translucent and the syrup has thickened.
Place a wire rack on top of a lined baking sheet, and transfer the candied slices on top to cool. Reserve orange syrup for other uses.
Melt chocolate and dip slices halfway. Place slices on a parchment-lined tray and chill.
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HOMEMADE CANDIED GRAPEFRUIT PEELS
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The festive season is coming! If you are looking for a gift for your friends or colleagues. The candied citrus peels would be the interesting sweet idea and you can use up all of the whole citrus fruits without wasting anything! The candied fruit peels might be too sweet, but you can spread the message about the food preservation technique to your friend too that sugar can actually help! Just suggesting them to cut the candied peels into little pieces and sprinkle on the top of the bowl of muesli or any dessert so they won’t take too much per time.
Here are the ingredients and recipe:
• Take the leftover pulps from the peels of 2 grapefruits.
• Cut the peels into the half inch stripes.
• Add the peels to the saucepan with water then bring to boil and drain
• Repeat this step until the peels are no longer bitter (Just have a bite to try)***
• In another pot, add the peels and water just to cover the peels.
• Add 2 cups of sugar. Bring to boil and simmer until the peels become transparent. This step might take 1-2 hours.
• Let them dry on the racks for 3-6 hours.
• Toss them in the bowl with more sugar and store in the glass jar ????
Then you and your friends can enjoy!
The Italian Method, Candied Lemon Peel Recipe
#theItalianMethod #candiedlemon #peel #recipe #Citrus
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Homemade candied fruit, the Italian method
Candying is an ancient method of food preservation, dating back to the first Middle Eastern civilizations, even before the advent of the Roman Empire.
Starting from the assumption that sugar is a natural preservative, we can therefore understand that homemade candied fruit, if done well and with care, can really last a very long time, up to 3 years
2 kg lemons
1.2 kg Sugar; +200 g sugar for each day following the first
2 liters Water;
Containers possibly in glass or steel to contain the fruit and the boiling syrup;
A bit of patience.
1. Cut the fruit
2. Freezing the product, which must last at least 12 hours, is often recommended, because it breaks the fiber of the fruit and makes it soft, making cooking shorter.
3. Defrost in fresh water, they should be soaked for at least 3 days, changing the water at least twice a day. Do not close them hermetically, cover them with a cloth or place only the lid of the container on top, without closing.
4. After 3 days, blanch the rinds for about an hour or in any case until they are soft, passing them with a toothpick.
The consistency they will have just cooked will be the same as they will keep at the end of the candying process.
5. Every day, boil the syrup with the new sugar (without the fruit!), Stirring occasionally, for about 1 minute. Pour the boiling syrup over the fruit, well covered by the liquid and let it cool, and then in the fridge until the next day.
6. Repeat the operation until you see that the homemade candied fruit are ready.
The fruits must absolutely remain submerged in the syrup, they must not come to the surface; to ensure this, place a grid on top of them with a weight if necessary.
To store the candy:
Sterilize the jars by boiling them in water for 20 minutes together with the new caps. Meanwhile, drain the candied fruit on a grid and cut them to the size you prefer for storage or leave them whole.
The syrup must be weighed and 100 grams of glucose syrup are added for each kg of syrup.
I advise you to prepare a little syrup at a time, so as not to waste glucose. In the jars it will take very little.
When the jars are manageable and dry, arrange the drained candied fruit inside them.
Bring the syrup with the glucose to a boil, stirring occasionally. As soon as it begins to boil, pour the new boiling syrup into the jars with the candied fruit and close immediately.
If you plan to keep candied fruit out of the fridge for a long time, boil the jars for about 20/30 minutes, for safe pasteurization.